CN104041624A - Production method of rhubarb leaf tea - Google Patents
Production method of rhubarb leaf tea Download PDFInfo
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- CN104041624A CN104041624A CN201410187510.4A CN201410187510A CN104041624A CN 104041624 A CN104041624 A CN 104041624A CN 201410187510 A CN201410187510 A CN 201410187510A CN 104041624 A CN104041624 A CN 104041624A
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Abstract
The invention discloses rhubarb leaf tea and a production method thereof, and belongs to the field of health drinks. The finished product of the rhubarb leaf tea is prepared as follows: using rhubarb leaf as a raw material, first using saturated lime water to soak for removal of oxalic acid, then sequentially shearing for forming, spreading out for airing, rocking and rolling, frying, kneading, drying, and packaging. The rhubarb leaf tea prepared by the production method retains the nutrition value and health function of primary rhubarb leaf, and has the functions of invigorating stomach, helping digestion, lowering lipid, losing weight, wetting and relaxing bowels, the rhubarb leaf tea is low in content of oxalic acid, the re absorption of toxic and harmful substances in the human body can be reduced, the rhubarb leaf tea is beneficial to human health, safe and reliable; in addition, the rhubarb leaf tea is rich in raw materials, simple in process, convenient in operation, low in cost, and suitable for family workshops and industrial scale production.
Description
Technical field
The present invention relates to a kind of production method of the leaf tea that keeps healthy, relate in particular to a kind of rheum officinale leaf tea and production method thereof, belong to field of health-care beverage.
Background technology
Sorrel is polygonaceae perennial root herbaceous plant, is the main cultispecies of China's Rheum officinale, main product in Gansu, high and cold, the high height above sea level area on the ground such as Qinghai, Tibet, Sichuan.Macromycetes resources inLonglan area of Gansu cultivated area is very extensive.Tradition is used as medicine with roots and stems of rhubarb, and having purges heat captures, the effect of row stasis of blood eliminate indigestion, Qinghuo Jiedu detumescence.Sorrel blade hypertrophy is tender, and length and width can reach 28cm and 25cm respectively, and within 3 years, the total leaf area of the every strain of raw sorrel can surpass 10,000 cm
2, account for the large percentage of complete stool gross dry weight.But also well do not utilized so far, caused a large amount of wastes of resource.Current research shows, in rheum officinale, main component archen, Chrysophanol have the effects such as lowering blood-fat and reducing weight, therefore, the natural fat-reducing health protection tea product that rheum officinale leaf is development of raw materials, the in the situation that of selling well in current diet products market, have huge market prospects, this has extremely important effect to effective utilization of resource and lifting agricultural product added value.But the oxalic acid (content is 6.10mg/g) that has high level in rheum officinale leaf, diet mesoxalic acid is excessive, can before absorption, form insoluble matter with calcium, hinder the absorption of calcium, after absorption, can form calculus with calcium and other materials again, hinder body health, easily cause the diseases such as arthritis, low blood calcium, vesical calculus and kidney stone, the developmental research of rheum officinale leaf tea is subject to certain restrictions.
Summary of the invention
The object of the invention is for problems of the prior art, a kind of production method of rheum officinale leaf tea is provided.
The production method of rheum officinale leaf tea of the present invention, is to take sorrel as raw material, first adopts saturated limewater to soak and removes oxalic acid, then through shearing, be shaped successively, and airing, rock and roll, frying, kneads, and dries, and obtains finished product rheum officinale leaf tea.
Described employing saturated limewater soaking technology is: fresh rheum officinale leaf is soaked in to saturated limewater 2 ~ 4h with the mass volume ratio (g/mL) of 1:30～1:50, pulls out, with clear water, rinse well.
Described shearing is configured as: rheum officinale leaf is rejected to large vein, be cut into the bar shaped of long 2 ~ 4cm, wide 1 ~ 2cm.
Described airing, rock and roll technique are: be that the at room temperature airing of bar shaped rheum officinale leaf is placed on and in rotating cage, rotates rock and roll, and then at room temperature airing, be placed in rotating cage and rotate rock and roll, so hocket 2 ~ 4 times; The time of each airing is 15 ~ 30min, rotation rock and roll 30 ~ 40min.
Described stir-frying-technology is: first rust steel pot is placed on electromagnetic oven, is preheated to 140 ℃ ~ 160 ℃, then by under the rheum officinale leaf after airing, rock and roll in stainless-steel pan, control pot temperature at 250 ℃ ~ 270 ℃, rotation is trembled and is fried 2 ~ 4 min.
The described technique of kneading is: the rheum officinale leaf through frying is cooled to 60 ℃ ~ 70 ℃, first grasps the Yan Guobi heat of spiraling and rub, make rheum officinale leaf group rolling flip between palm and pot wall; Be cooled to 50 ℃ ~ 60 ℃, by the rubbing of rheum officinale leaf, rubbing direction is consistent and firmly even again.
Described oven dry is: the rheum officinale leaf through kneading is first placed in air dry oven and after dry 5 ~ 10min, is taken out at 100 ℃ ~ 120 ℃, at room temperature the thickness of airing 10 ~ 20min(airing is no more than 2cm again), then be placed in rust steel pot, control pot temperature at 60 ℃ ~ 90 ℃, 10 ~ 20min stir-fries, finally in air dry oven, dry 10 ~ 20min in 50 ℃ ~ 60 ℃, obtain rheum officinale leaf tea product, water content is 5% left and right.
Fig. 1 is the rheum officinale leaf oxalic acid content figure that saturated limewater soaks different time.As can be seen from Figure 1, along with the prolongation of soak time, the oxalic acid content in rheum officinale leaf reduces gradually; After soaking 4h, the variation of oxalic acid content is little.Fig. 2 is the oxalic acid content figure of the rheum officinale leaf of distinct methods processing.The presentation of results of Fig. 2, the oxalic acid content of the rheum officinale leaf of employing immersion frying is minimum.Adopt sulfosalicylic acid iron complex colorimetric method for determining, the oxalic acid content in rheum officinale leaf tea prepared by the present invention is at 0.15 ~ 0.21mg/g.
The content of each nutritional labeling in the rheum officinale leaf tea that table 1 is prepared for the present invention, as archen, Chrysophanol etc.As can be seen from Table 1, the nutritive value of former rheum officinale leaf and health care are substantially not destroyed.
In sum, the relative prior art of the present invention has the following advantages:
1, the rheum officinale leaf tea that prepared by the present invention has retained nutritive value and the health care of former rheum officinale leaf, has the function of stomach strengthening and digestion promoting, lowering blood-fat and reducing weight, wetting defaecation;
2, the rheum officinale leaf tea mesoxalic acid content that prepared by the present invention is low, has reduced the absorbing again of poisonous and harmful substance in human body, is conducive to health, safe and reliable;
3, preparation technology of the present invention simple, easy to operate, with low cost, be suitable for family workshop and suitability for industrialized production.
Accompanying drawing explanation
Fig. 1 is that saturated limewater soaks different time rheum officinale leaf oxalic acid content figure.
Fig. 2 is different disposal method rheum officinale leaf oxalic acid content figure.
The specific embodiment
The high-quality sorrel of macromycetes resources inLonglan area of Gansu of take is below example, by specific embodiment, the production method of rheum officinale leaf tea of the present invention is elaborated.
embodiment 1
(1) soak deacidification: select without disease and pest, unabroken new fresh Radix et Rhizoma Rhei leaf and put into container, with solid-liquid ratio 1:30(g/mL) add saturated limewater, at room temperature soak 2h, pull out, with clear water, rinse well;
(2) shear and be shaped: reject large vein, be cut into the bar shaped of long 2cm, wide 1cm;
(3) airing, rock and roll: bar shaped rheum officinale leaf is placed in to bamboo sieve upper, at room temperature airing 30min; Be placed in again rotating cage, rotation rock and roll 40min, and then be placed in the upper room temperature airing 30min that continues of bamboo sieve, and be then placed in rotating cage rock and roll 40min, so hocket 2 times;
(4) frying: stainless-steel pan (capacity 2000mL) is placed on electromagnetic oven and is preheated to 140 ℃ of left and right, and stir-fry is trembled in the rotation of then the rheum officinale leaf after airing, rock and roll being cooked; The injected volume of rheum officinale leaf is 100g, controls pot temperature and is no more than 250 ℃, trembles stir-fry 2min and takes the dish out of the pot, and leaf alleviates 40% left and right;
(5) knead: reduce pot temperature to 60 ℃ of left and right, the rheum officinale leaf of frying is grasped to the Yan Guobi heat of spiraling and rub, make rheum officinale leaf group rolling flip between palm and pot wall; Continue to fall pot temperature to 50 ℃, rheum officinale leaf is placed in to the firmly rubbing simultaneously of two palms, rubbing direction is consistent and firmly even;
(6) dry: put the rheum officinale leaf of kneading into air dry oven, at 100 ℃, after dry 10min, under room temperature, airing 20min(thickness is no more than 2 centimetres); Turn in electromagnetic oven pan, control 90 ℃ of pot temperature, the 10min that stir-fries, then be placed in air dry oven (putting into stainless steel disc, upper topped with dustpan), and under temperature 50 C, dry 15min, obtain rheum officinale leaf tea (water content is 5% left and right).After measured, oxalic acid content is 1.76mg/g.
embodiment 2
(1) soak deacidification: select without disease and pest, unabroken new fresh Radix et Rhizoma Rhei leaf and put into container, with solid-liquid ratio 1:35 mass volume ratio (g/mL), add saturated limewater, at room temperature soak 2.5h, pull out, with clear water, rinse well;
(2) shear and be shaped: reject large vein, be cut into the bar shaped of long 2.5cm, wide 1cm;
(3) airing, rock and roll: bar shaped rheum officinale leaf is placed in to bamboo sieve upper, at room temperature airing 25min; Be placed in again rotating cage, rotation rock and roll 40min, and then be placed in the upper room temperature airing 20min that continues of bamboo sieve, and be then placed in rotating cage rock and roll 40min, so hocket 3 times;
(4) frying: stainless steel (capacity 2000mL) pot is placed on electromagnetic oven and is preheated to 150 ℃ of left and right, and stir-fry is trembled in the rotation of then the rheum officinale leaf after airing, rock and roll being cooked; The injected volume of rheum officinale leaf is 150g, controls pot temperature and is no more than 260 ℃, trembles stir-fry 2.5min and takes the dish out of the pot, and leaf alleviates 40% left and right;
(5) knead: reduce pot temperature to 65 ℃ of left and right, the rheum officinale leaf of frying is grasped to the Yan Guobi heat of spiraling and rub, make rheum officinale leaf group rolling flip between palm and pot wall; Continue to fall pot temperature to 55 ℃, rheum officinale leaf is placed in to the firmly rubbing simultaneously of two palms, rubbing direction is consistent and firmly even;
(6) dry: put the rheum officinale leaf of kneading into air dry oven, at 105 ℃, after dry 18min, under room temperature, airing 16min(thickness is no more than 2 centimetres); Turn in electromagnetic oven pan, control 60 ℃ of pot temperature, the 15min that stir-fries, then be placed in air dry oven (putting into stainless steel disc, upper topped with dustpan) dries 18min at 75 ℃ of temperature, obtains rheum officinale leaf tea (water content is 5% left and right).After measured, oxalic acid content is 1.53mg/g.
embodiment 3
(1) soak deacidification: select without disease and pest, unabroken new fresh Radix et Rhizoma Rhei leaf and put into container, with solid-liquid ratio 1:40 mass volume ratio (g/mL), add saturated limewater, at room temperature soak 2h, pull out, with clear water, rinse well;
(2) shear and be shaped: reject large vein, be cut into the bar shaped of long 3cm, wide 1.5cm;
(3) airing, rock and roll: bar shaped rheum officinale leaf is placed in to bamboo sieve upper, at room temperature airing 20min; Be placed in again rotating cage, rotation rock and roll 40min, and then be placed in the upper room temperature airing 20min that continues of bamboo sieve, and be then placed in rotating cage rock and roll 40min, so hocket 3 times;
(4) frying: stainless-steel pan (capacity 2000mL) is placed on electromagnetic oven and is preheated to 160 ℃ of left and right, and stir-fry is trembled in the rotation of then the rheum officinale leaf after airing, rock and roll being cooked; The injected volume of rheum officinale leaf is 200g, controls pot temperature and is no more than 270 ℃, trembles stir-fry 3min and takes the dish out of the pot, and leaf alleviates 40% left and right;
(5) knead: reduce pot temperature to 70 ℃ of left and right, the rheum officinale leaf of frying is grasped to the Yan Guobi heat of spiraling and rub, make rheum officinale leaf group rolling flip between palm and pot wall; Continue to fall pot temperature to 60 ℃, rheum officinale leaf is placed in to the firmly rubbing simultaneously of two palms, rubbing direction is consistent and firmly even;
(6) dry: put the rheum officinale leaf of kneading into air dry oven, at 110 ℃, after dry 15min, under room temperature, airing 15min(thickness is no more than 2 centimetres); Turn in electromagnetic oven pan, control 70 ℃ of pot temperature, the 15min that stir-fries, then be placed in air dry oven (putting into stainless steel disc, upper topped with dustpan), and under temperature 60 C, dry 10min, obtain rheum officinale leaf tea (water content is 5% left and right).After measured, oxalic acid content is 0.38mg/g.
embodiment 4
(1) soak deacidification: select without disease and pest, unabroken new fresh Radix et Rhizoma Rhei leaf and put into container, with solid-liquid ratio 1:45 mass volume ratio (g/mL), add saturated limewater, at room temperature soak 4h, pull out, with clear water, rinse well;
(2) shear and be shaped: reject large vein, be cut into the bar shaped of long 3.5cm, wide 1.5cm;
(3) airing, rock and roll: bar shaped rheum officinale leaf is placed in to bamboo sieve upper, at room temperature airing 15min; Be placed in again rotating cage, rotation rock and roll 40min, and then be placed in the upper room temperature airing 15min that continues of bamboo sieve, and be then placed in rotating cage rock and roll 40min, so hocket 4 times;
(4) frying: stainless-steel pan (capacity 2000mL) is placed on electromagnetic oven and is preheated to 150 ℃ of left and right, and stir-fry is trembled in the rotation of then the rheum officinale leaf after airing, rock and roll being cooked; The injected volume of rheum officinale leaf is 250g, controls pot temperature and is no more than 270 ℃, trembles stir-fry 3.5min and takes the dish out of the pot, and leaf alleviates 40% left and right;
(5) knead: reduce pot temperature to 60 ℃ of left and right, the rheum officinale leaf of frying is grasped to the Yan Guobi heat of spiraling and rub, make rheum officinale leaf group rolling flip between palm and pot wall; Continue to fall pot temperature to 50 ℃, rheum officinale leaf is placed in to the firmly rubbing simultaneously of two palms, rubbing direction is consistent and firmly even;
(6) dry: put the rheum officinale leaf of kneading into air dry oven, at 120 ℃, after dry 12min, under room temperature, airing 15min(thickness is no more than 2 centimetres); Turn in electromagnetic oven pan, control 70 ℃ of pot temperature, the 12min that stir-fries, then be placed in air dry oven (putting into stainless steel disc, upper topped with dustpan), and under temperature 60 C, dry 15min, obtain rheum officinale leaf tea (water content is 5% left and right).After measured, oxalic acid content is 0.23mg/g.
embodiment 5
(1) soak deacidification: select without disease and pest, unabroken new fresh Radix et Rhizoma Rhei leaf and put into container, with solid-liquid ratio 1:35 mass volume ratio (g/mL), add saturated limewater, at room temperature soak 3h, pull out, with clear water, rinse well;
(2) shear and be shaped: reject large vein, be cut into the bar shaped of long 2cm, wide 1cm;
(3) airing, rock and roll: bar shaped rheum officinale leaf is placed in to bamboo sieve upper, at room temperature airing 10min; Be placed in again rotating cage, rotation rock and roll 40min, and then be placed in the upper room temperature airing 10min that continues of bamboo sieve, and be then placed in rotating cage rock and roll 40min, so hocket 6 times;
(4) frying: stainless-steel pan (capacity 2000mL) is placed on electromagnetic oven and is preheated to 150 ℃ of left and right, and stir-fry is trembled in the rotation of then the rheum officinale leaf after airing, rock and roll being cooked; The injected volume of rheum officinale leaf is 300g, controls pot temperature and is no more than 260 ℃, trembles stir-fry 4min and takes the dish out of the pot, and leaf alleviates 40% left and right;
(5) knead: reduce pot temperature to 65 ℃ of left and right, the rheum officinale leaf of frying is grasped to the Yan Guobi heat of spiraling and rub, make rheum officinale leaf group rolling flip between palm and pot wall; Continue to fall pot temperature to 55 ℃, rheum officinale leaf is placed in to the firmly rubbing simultaneously of two palms, rubbing direction is consistent and firmly even;
(6) dry: put the rheum officinale leaf of kneading into air dry oven, at 110 ℃, after dry 10min, under room temperature, airing 20min(thickness is no more than 2 centimetres); Turn in electromagnetic oven pan, control 75 ℃ of pot temperature, the 20min that stir-fries, then be placed in air dry oven (putting into stainless steel disc, upper topped with dustpan) dries 15min at 55 ℃ of temperature, obtains rheum officinale leaf tea (water content is 5% left and right).After measured, oxalic acid content is 0.21mg/g.
Claims (8)
1. a production method for rheum officinale leaf tea, is to take rheum officinale leaf as raw material, first adopt saturated limewater to soak and remove oxalic acid, then through shearing, be shaped successively, and airing, rock and roll, frying, kneads, and dries, and obtains finished product rheum officinale leaf tea.
2. the production method of rheum officinale leaf tea as claimed in claim 1, it is characterized in that: described employing saturated limewater soaking technology is: fresh rheum officinale leaf is soaked in to saturated limewater 2 ~ 4h with the mass volume ratio (g/mL) of 1:30～1:50, pull out, with clear water, rinse well.
3. the production method of rheum officinale leaf tea as claimed in claim 1, is characterized in that: described shearing is configured as: rheum officinale leaf is rejected to large vein, be cut into the bar shaped of long 2 ~ 4cm, wide 1 ~ 2cm.
4. the production method of rheum officinale leaf tea as claimed in claim 1, it is characterized in that: described airing, rock and roll technique are: be that the at room temperature airing of bar shaped rheum officinale leaf is placed on and in rotating cage, rotates rock and roll, and then at room temperature airing, be placed in rotating cage and rotate rock and roll, so hocket 2 ~ 4 times; The time of each airing is 15 ~ 30min, rotation rock and roll 30 ~ 40min.
5. the production method of rheum officinale leaf tea as claimed in claim 1, it is characterized in that: described stir-frying-technology is: first rust steel pot is placed on electromagnetic oven, be preheated to 140 ℃ ~ 160 ℃, again by under the rheum officinale leaf after airing, rock and roll in stainless-steel pan, control pot temperature at 250 ℃ ~ 270 ℃, rotation is trembled and is fried 2 ~ 4 min.
6. the production method of rheum officinale leaf tea as claimed in claim 1, is characterized in that: described in knead technique and be: the rheum officinale leaf through frying is cooled to 60 ℃ ~ 70 ℃, first grasps the Yan Guobi heat of spiraling and rub, make rheum officinale leaf group rolling flip between palm and pot wall; Be cooled to 50 ℃ ~ 60 ℃, by the rubbing of rheum officinale leaf, rubbing direction is consistent and firmly even again.
7. the production method of rheum officinale leaf tea as claimed in claim 1, it is characterized in that: described oven dry is: the rheum officinale leaf through kneading is first placed in air dry oven and after dry 5 ~ 10min, is taken out at 100 ℃ ~ 120 ℃, airing 10 ~ 20min at room temperature again, then be placed in rust steel pot, control pot temperature at 60 ℃ ~ 90 ℃, 10 ~ the 20min that stir-fries finally dries 10 ~ 20min in 50 ℃ ~ 60 ℃ in air dry oven, obtains rheum officinale leaf tea product.
8. the production method of rheum officinale leaf tea as claimed in claim 1, is characterized in that: the thickness of described airing is no more than 2cm.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106962559A (en) * | 2017-04-14 | 2017-07-21 | 何玲 | A kind of rheum officinale leaf tea and preparation method thereof |
| CN107912576A (en) * | 2017-12-06 | 2018-04-17 | 王占菊 | The production method of rheum officinale tea |
| CN108684902A (en) * | 2018-07-11 | 2018-10-23 | 甘肃蓝天骄子农贸科技发展有限公司 | A kind of production method of shiny-leaved yellowhorn young tea leaves |
| CN108991194A (en) * | 2018-07-11 | 2018-12-14 | 广东泓睿科技有限公司 | A kind of indigo plant lotus health protection tea and preparation method thereof |
| CN110521817A (en) * | 2018-05-23 | 2019-12-03 | 周红云 | A kind of blue or green money willow blood sugar reducing health teabag drink and preparation method thereof |
| CN111264729A (en) * | 2018-12-05 | 2020-06-12 | 小金县鑫鑫农业开发有限公司 | Method for preparing beverage with Tanggute radix Et rhizoma Rhei leaf as main raw material |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106962559A (en) * | 2017-04-14 | 2017-07-21 | 何玲 | A kind of rheum officinale leaf tea and preparation method thereof |
| CN106962559B (en) * | 2017-04-14 | 2020-02-14 | 何玲 | Rhubarb leaf tea and preparation method thereof |
| CN107912576A (en) * | 2017-12-06 | 2018-04-17 | 王占菊 | The production method of rheum officinale tea |
| CN110521817A (en) * | 2018-05-23 | 2019-12-03 | 周红云 | A kind of blue or green money willow blood sugar reducing health teabag drink and preparation method thereof |
| CN108684902A (en) * | 2018-07-11 | 2018-10-23 | 甘肃蓝天骄子农贸科技发展有限公司 | A kind of production method of shiny-leaved yellowhorn young tea leaves |
| CN108991194A (en) * | 2018-07-11 | 2018-12-14 | 广东泓睿科技有限公司 | A kind of indigo plant lotus health protection tea and preparation method thereof |
| CN111264729A (en) * | 2018-12-05 | 2020-06-12 | 小金县鑫鑫农业开发有限公司 | Method for preparing beverage with Tanggute radix Et rhizoma Rhei leaf as main raw material |
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| CN104041624B (en) | 2016-08-24 |
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